Grosses Gewachs: thoughts on ageworthiness and cellaring strategies?

WINE TALK
1

My recollection is that back in the day, Pierre Rovani was reviewing the 2001 & 2002 vintages of sweet German wines for Robert Parker’s Wine Advocate, and, at some point, Rovani asserted that sugar was an “anti-oxidant”, or a “preservative”, or words to that effect, and that the very sugary sweet German wines of that era [2001 or 2002] ought to last almost forever.

But obviously Grosses Gewachs won’t have much in the way of residual sugar, ergo there would need to be some sort of staying power inherent to the Riesling itself [absent its sugar], if the Gewachs style is to be ageworthy.

I’ve searched the archives here at Berserkers, and as far as I can tell, there was only ever one single thread, way back circa 2011, when folks were wondering about this sort of thing:

One more German question (Grosses Gewachs)
Jan 2011
https://www.wineberserkers.com/t/one-more-german-question-grosses-gewachs/35063

So here we are, about 13 years later, and I’m wondering whether folks now have enough experience under their belts to have formed stronger opinions as to whether [or not] the Grosses Gewachs style is made for the long haul [25 to 50 to 75 years in a cool cellar?], or whether Grosses Gewachs peaks within the first decade or two post-harvest?

Thanks for any advice anyone has to offer.

2

They age just fine. And get better with age. Have had enough with 10-15 years. No reason they should be significantly different from Austrian Rieslings, which I generally consider in prime drinking at 10-20 years of age, depending on the style (riper style/vintage drink earlier).

3

There was a similar question posted recently: Aging Curves of Top German GGs

4

Wow.

Thanks so much!!!

Let me digest that thread.

None of the keywords I searched on seemed to jibe with that thread.

The only mention of “Gewachs” even had an umlaut over the “a”, so I didn’t even get hit on that.

Thanks again!!!